Keto Lemon Pound Cake
Moist, soft, and dense are the best ways to describe this Keto Lemon Pound Cake. This Keto cake recipe is so easy to make. Room temperature butter and cream cheese are blended with sweetener until fluffy and then combined with lots of eggs (great for hitting protein targets) and baked to golden brown perfection. The result is a light, yet dense cake that is moist, flavorful, and soft compared to most Keto dessert and low-carb dessert recipes. The final loaf is drizzled with the most tart and sweet lemon glaze, which is delightful.
How to Make It
Step 1
Preheat an oven to 350 F. Spray a standard loaf pan (8 ½” x 4 ½” x 2 ½”) with nonstick cooking spray, then line it with parchment paper. Adjust the parchment paper, so the paper hangs out over the sides of the pan. The paper will allow you to grab the parchment paper and lift out the loaf once it has baked and cooled. In the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl, combine room temperature butter, cream cheese, and sweetener (1 ¼ cup) until light and fluffy (about 3-5 minutes). Scrape the bowl down a couple of times during this process to make sure it is all getting aerated. You can use a hand mixer if you do not have a stand mixer.
Step 2
Add in room temperature eggs one at a time, then blend to incorporate each one before adding another egg. Continue mixing until all eggs have been incorporated. The mixture should be pretty thin.
Step 3
Add in the almond flour, baking powder, salt, lemon extract, and xanthan gum. Mix until thoroughly combined. You cannot overmix this as it is a gluten-free mixture. Use a rubber spatula to scrape to the bottom of the bowl to make sure all the ingredients are thoroughly mixed and nothing is sticking to the bottom.
Step 4
Pour the batter into the prepared loaf pan. Shape the top of the loaf into a rounded shape. Keto cake tends not to rise much, so it is best to shape the loaf into the shape you want after the final bake. Place the loaf pan in the oven and bake for at least 1 hour before checking it. Give the loaf pan a gentle shake. If the center still moves, allow the loaf to cook for another 10-15 minutes. The loaf will be very brown at this point, but that is ok; it is not burnt. Test the loaf with a toothpick to ensure the center is fully cooked. The toothpick should come out clean. Allow the loaf to cool almost completely. Then run a knife around the edges to loosen the cake.
Step 5
Remove the loaf from the oven and allow it to cool completely to room temperature. Flip the cake upside down. In the meantime, combine the ingredients for the glaze. Combine ⅔ cup of powdered sweetener, 1 tablespoon heavy cream, and 2 tablespoons of fresh lemon juice. Pour the glaze over the top of the cooled cake and use a spatula to push some of the glaze around the top, allowing some to drip down the sides.
Ingredients
- Butter
0.75 cup
- Cream cheese
4 oz
- Powdered Erythritol (Icing Sugar)
1.25 cup
- Raw egg
7 large
- Almond flour
2.5 cup
- Baking powder
2 tsp
- Coarse Kosher Salt
0.25 tsp
- Lemon extract
2 tsp
- Baking Aids Xanthan Gum
1 tsp
- Powdered Erythritol (Icing Sugar)
1.25 cup
- Whipping cream, extra heavy/gourmet, not whipped
1 tbsp
- Lemon juice
2 tbsp